Today’s recipe is a gingerbread breadcrumb loaf cake. Full of gingery goodness, it’s moist, soft and a perfect snack.
Another French bread loaf left to go stale and boredom was how this recipe came about. Sitting at home, I had the urge to cook and I felt like feeding my breadcrumb obsession. So cake was made and I was happy. Very, very happy.
This was my second attempt at making this recipe after trying to make a dark ginger loaf cake. I ended up adding far too much black treacle, so traditional gingerbread it was! Dark brown sugar is used to give this a richer flavour and it compliments the ginger perfectly.
For this one, I used dried breadcrumbs instead of soft crumbs. Make sure that your breadcrumbs are really dry and fine after toasting them, otherwise you can get crunchy bits in the loaf. Make sure to mix the baking powder and breadcrumbs together to prevent any lumps because clumps of baking powder don’t taste nice. At all.
For an even greater ginger taste, add some crystallised ginger to the cake after soaking it for 15-20 minutes in water. This prevents it from sucking moisture from the cake. I wish I had some, but we don’t often buy crystallised ginger. Soak with ginger syrup after cooling for some extra ginger flavour.
This cake will last for about 2-3 days in the fridge and it dries out quite quickly, but to refresh it, heat it in the microwave on high power for 30 seconds or so to revive it. Or warm it up anyway and have some vanilla ice cream with it and top with some cinnamon.
Gingerbread Loaf Cake
Prep time: 30 minutes
Cook time: 60 minutes
Total time: 110 minutes
Yield: 10 slices
Calories per serving: 140
- 210g fresh bread or 160g dry, fine breadcrumbs
- 1 tsp
- 1/8 tsp
- 1/2 tsp
- 2 tsp
- 1/4 tsp
Dark brown sugar
Golden syrup/ liquid sweetener
Greek yoghurt (I used natural)
Milk of choice (I used almond milk)/ cold brewed ginger tea
- Optional: 10ml
Ginger syrup/ molasses or black treacle
- Heat the oven to 150°C/ 130°C and slice the bread and lay it out on a baking tray.
- Bake the bread for 10-15 minutes or until bone dry. Turn halfway through to ensure even drying.
- Transfer to a food processor and process until you get fine breadcrumbs and then sift with a coarse sifter to make sure there are no large lumps in it.
- Preheat oven to 180°C/ 160°C fan assisted and grease a standard loaf tin (it will not fit the full tray, so you can use a smaller tray if you want to)
- Mix together the breadcrumbs, salt, baking powder, baking soda, ginger and cinnamon in a bowl and set aside.
- Process the butter, sugar and yoghurt until combined.
- Add in the golden syrup, egg yolks, vanilla extract, caramel flavouring and milk/ ginger tea.
- In another bowl, whip the egg whites until stiff peaks form and set aside.
- Combine the breadcrumbs and the yoghurt mixture in the food processor and make sure it is mixed well and transfer to another bowl.
- Fold in the egg whites and then transfer to the loaf tin and spread until even.
- Bake for 55-60 minutes or until a thin knife inserted into the centre comes out clean. To prevent overbrowning, cover the top of the loaf with an aluminium foil tent for the last 20 minutes of cooking.
- Remove from the loaf tin and leave to cool for 2o minutes on a cooling rack before slicing to prevent the base of the cake from becoming soggy.
- Leftovers will last for 1-2 days at room temperature if stored in an airtight container and up to 5 days if stored in the fridge.
- To refresh leftovers, heat in the microwave for 30 seconds if too dry. Serve with ice cream and ginger syrup if desired.
Serving size: 1 slice (43g)
Saturated fat: 1.2g